* In the event of non-availability of quinoa flour, dry roast quinoa until it turns a shade of brown and powder it upon cooling. (That is what I did). If quinoa is roasted it doesn't give out the typical smell and is easy to mask its flavor and derive the benefit of the healthy grain.Method Of Preparation -In a mixing bowl, add the quinoa flour, sooji, salt and rice flour. Add 1 1/2 cups of water and mix well so there are no lumps in the batter.Meanwhile grind the flax seed and mix it in the flour mixture. Also prepare the seasoning by heating the oil and adding mustard, cumin seeds, hing and green chillies.Add the seasoning to the batter.Heat the griddle/tawa and take a ladle full of batter and pour it in the center and the batter will spread by itself. Spray oil on the sides (Optional) and let it cook on both sides.Remove and continue for the rest of the batter.The batter stays good for the next day as well if stored in the refrigerator.